White Asparagus with Prosciutto and Basil Cream

For the asparagus and prosciutto: Peel the asparagus and snap off the woody ends. Fill a shallow pan with about 5 cm (approximately 2 inches) water and bring to a boil with the butter, 1 teaspoon salt and 1 teaspoon sugar. Reduce the heat to low, add the asparagus and cook for about 20-25 minutes, until fork-tender. Drain. Peel the eggs and cut in half. Arrange the asparagus, eggs and prosciutto on serving plates. Serve drizzled with basil cream.